High Protein Salad
A vibrant and nutritious salad packed with proteins, healthy fats, and fresh vegetables, perfect for meal prep or a quick healthy meal.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinsed before cooking
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled Can be substituted with goat cheese or omitted
- ½ cup fresh parsley or cilantro, chopped
Dressing
- 3 tbsp olive oil Can be substituted with avocado oil
- 2 tbsp lemon juice Freshly squeezed recommended
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Gather and rinse all ingredients. Ensure your workspace is clean and organized.
- Rinse 1 cup of quinoa under cold water to remove any bitterness.
- In a pot, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes or until the liquid is absorbed.
- Remove the pot from heat and let it sit covered for an extra 5 minutes. Fluff the quinoa with a fork.
- Chop cherry tomatoes, cucumber, and herbs into bite-sized pieces.
Mixing the Salad
- In a large bowl, combine the cooled quinoa, chickpeas, chopped tomatoes, cucumber, and feta cheese. Toss gently.
- In a small bowl, whisk together olive oil and lemon juice. Season with salt and pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Taste and adjust seasoning if needed.
Serving
- Serve immediately or chill in the fridge for about 30 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. This salad is best enjoyed fresh, but can be served cold or at room temperature.